Portabello and Truffle Sauce
Makes about 2 cups
1 large portobello mushroom, stem removed and wiped clean with a damp towel
2 large cloves garlic, unpeeled
1 cup, plus 2 extra tablespoons grapeseed oil or other neutral-flavored oil e.g., canola
2 tablespoons white truffle oil
1 small or ½ medium shallot
1 teaspoon lemon juice
1 tablespoon hot water
Freshly ground pepper
Preheat the oven to 400°F (200°C).
Place the garlic cloves on a 4-inch square of aluminum foil. Drizzle with 1 teaspoon of grapeseed oil and sprinkle with a pinch of salt. Fold the foil over the garlic to enclose completely. Brush grapeseed oil over the top and bottom of the mushroom and season both sides lightly with salt and pepper.
Place the mushroom and garlic on a baking sheet. Roast the garlic for about 7- 10 minutes until soft and roast the mushroom for 10 – 15 minutes until tender. Allow the garlic and mushroom to cool for a few minutes.
Discard the garlic skin and roughly dice the mushroom. In a high-speed blender, puree the mushroom, garlic, shallot, egg, lemon juice, and hot water. With the blender running, add the remaining grapeseed and truffle oil in a slow stream until all is added, then blend on high for another 15 seconds until the mixture is thick and creamy. Season to taste with salt and freshly ground pepper.
Serve immediately or refrigerate in a tightly-sealed container for up to 1 week.